Crab-stuffed Chicken

---------- Recipe via Meal-Master (tm) v8.02

Categories: Low-cal, Poultry, Main dish
Yield: 6 servings

4 oz Crabmeat(or imitation) chop
1/4 c Water Chestnuts, chop finely
2 tb Fine dry Bread Crumbs
2 tb Mayonnaise or salad dressing
1 tb Snipped Parsley
1/4 ts Dijon-style Mustard
6 boneless skinless split chicken breasts
2 tb White Wine Worcestershire Sliced green onion (garnish)

For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard. Place 1 piece of chicken, boned side up, between clear plastic wrap. Pound with meat mallet till 1/8" thick. Repeat with other pieces of chicken. Spoon some of the filling onto 1 end of each chicken breast half. Fold in the sides and roll up. Arrange chicken, seam side down, in a 12x7x2" baking dish. Brush with some of the Worcestershire sauce. Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no longer pink. Brush with remaining Worcestershire sauce and sprinkle with green onion.

  Microwave Directions:   Prepare as above, except microcook chicken rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till chicken is no longer pink. Give the dish a 1/2 turn every 4 minutes.


Per serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg cholesterol, 324 mg sodium, 282 mg potassium.


Last modified: 01 February 1997
SOAR (Searchable Online Archive of Recipes)